Prep 15 mins
Cook 10 mins
This is a copycat recipe of P F Chang's Sichuan-Style Asparagus (Wok-fired with red chili paste, garlic, Sichuan preserves and sliced onions).
- 1 tablespoon diced green chilis (Ortega brand recommended)
- 2 teaspoons soy sauce
- 2 teaspoons chili-garlic sauce
- 1 teaspoon rice vinegar
- 10 asparagus spears
- 1 small yellow onion, thinly sliced
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, finely chopped
- 1 tablespoon peanut oil
- 1⁄3 cup vegetarian oyster sauce
- 1⁄4 teaspoon cornstarch
- The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight.
- When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside.
- Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic.
- Heat a dry wok or heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan.
- Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour.
- Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes.
- Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce.
- Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.